Christmas Might be over but the “Holidays” are not! Many of you will be entertaining for New Year’s and I don’t know about you, but I think it’s a great time to try something new. To ring in the new year!
It’s always the same old dips… spinach dip, 7-layer dip, bacon and cheese dip… you get the picture. This year, I was on the search for a unique and different dip. I found the dip to end all dips, and it’s good… very good. My family and I devoured it and couldn’t stop raving about how delicious it was.
Gumbo Dip
Photo and recipe from Annie’s Eats
4 tbsp. unsalted butter
1 large bell pepper, seeded and diced
¾ cup sliced okra pods
2 ribs celery, diced
6 green onions, chopped (optional… I left this out)
1 clove garlic, minced
1½ tsp. Cajun seasoning
1½ lbs. large shrimp, peeled, deveined and chopped
8 oz. cream cheese
½ cup grated Parmesan cheese
Toasted baguette slices, for serving
Directions
- Preheat the oven to 400˚ F. Melt the butter in a large skillet over medium-high heat. Add the bell pepper, okra, and celery to the pan and sauté until beginning to soften, about 6 minutes. Stir in the green onions, garlic, and Cajun seasoning. Cook 1 minute more, just until fragrant. Stir in the shrimp, cream cheese, and Parmesan. Stir over low heat until the cream cheese is melted and everything is evenly mixed. Spoon the mixture into a baking dish.
- Bake for 25 minutes or until the top is browned and bubbling. Serve warm with toasted baguette slices.
